Tam mak hoong

Method

1. 1 Boil the fish sauce with water for 10 minutes, then strain to obtain the clear liquid.
2. 2 Shred the papaya into thicker strands than the Thai version and do not soak it in ice water.
3. 3 Unlike the Thai version, Lao salad has thick noodles that aren't soaked in ice water, resulting in a soft and flavorful texture rather than a crispy texture.
4. 4 Crush the garlic and chili peppers, then pour in fish sauce and lime juice, adding almost no sugar.
5. 5 Mash the tomatoes, eggplant, and okra until they crack, then add the papaya and mash more vigorously than in the Thai version.
6. 6 Mix in the blanched freshwater crabs and pound them a few times until the shells crack, let it sit for 5 minutes to absorb the flavors, then serve.